ALMOND STREUSEL TOPPING
125 g Plain flour
125 g Brown sugar
80 g Natural almonds; roughly
-chopped
1/2 ts Cinnamon
125 g Unsalted butter
150 g Caster sugar
1 ts Vanilla essence
2 Eggs; lightly beaten
150 g Plain flour
1 ts Baking powder
6 lg Plums; e.g. Autumn Giant
; or President,
; halved and sliced
1. Grease a 22cm springform cake tin or line with Glad Bake. Pre-heat oven
to 180deg.C.
2. Place all topping ingredients in food processor and process until the
mixture resembles coarse breadcrumbs. Set aside.
3. Sift together the flour, baking powder and cinnamon and set aside. Cream
butter and sugar until light and fluffy. Add vanilla and the eggs, a little
at a time. Fold in the flour mixture until combined.
4. Spoon mixture into prepared tin. Halve plums and remove stones, then cut
into slices. Arrange slices in overlapping rows on top of cake mixture.
Sprinkle over the topping, pressing gently.
5. Bake cake for about 50-60 minutes, or until cooked when tested with a
wooden skewer. Remove from oven and rest for 10 minutes before turning our
on a cake rack to cool completely.
Yields
1 servings